JP2018194270A - Heating cooker - Google Patents

Abstract

To provide a heating cooker capable of knowing heating time immediately after heating, without being influenced by a power source voltage, a heating chamber temperature and a temperature of an object to be heated.SOLUTION: A heating cooker includes: heating means for heating an object to be heated; input means 71 for inputting a heating method of the object to be heated; power source voltage detection means 29 for detecting a voltage value of a power source supplied to the heating means; a heating chamber temperature sensor 80 for detecting the temperature of the heating chamber; an infrared sensor 52 for detecting an initial temperature of the object to be heated; and control means 23a for controlling the heating means based on the detection result of the power source voltage detection means 29, the heating chamber temperature sensor 80 and the infrared sensor 52. The control means 23a calculates the entire heating time based on the detection result of the power source voltage detection means 29, the heating chamber temperature sensor 80 and the infrared sensor 52 after heating start of the object to be heated, and displays it in a display part of the input means 71.SELECTED DRAWING: Figure 12

Description

  The present invention relates to a cooking device that automatically heats bread.

  Patent Document 1 shows a heater having a function of detecting an arrival time until the inside temperature reaches a set temperature and automatically correcting the total heating time based on the arrival time.

  For example, the heating time of the object to be heated is started in a state where the power supply voltage is 100 V and the heater is left at room temperature, and the arrival time and the total heating time when the heating state of the object to be heated is good As a reference, when the power supply voltage is lower than 100V, the arrival time becomes longer. Therefore, in order to improve the heating state of the object to be heated, the total heating time is increased and the power supply voltage is higher than 100V. Since the arrival time is shortened, the total heating time is shortened in order to improve the heating state of the object to be heated.

JP-A-62-52324

  The technique shown in Patent Document 1 has a problem that the total heating time after correction cannot be known unless cooking is started and a specific time has elapsed.

  In addition, it is important to bake bread with high heat in a short time as a condition for baking bread. If the firepower is weak and it takes time to bake, it becomes a dry and delicious toast. Moreover, since the bread bread has a small heat capacity, if it is not immediately removed from the heater after being baked, the bread bread will be heated at the temperature in the cabinet, resulting in an excessively burnt toast.

  However, when heating is started with a large heater output in order to bake bread in a short time, the arrival time required to correct the total heating time is short, and the power supply voltage is less than the reference arrival time. There is a problem that the difference between the arrival time due to the fluctuation becomes small, and this difference is difficult to distinguish from the error due to other factors and is difficult to correct.

  In addition, since the total heating time that has just started heating cannot be known until after a certain period of time has elapsed after heating, the user can prepare butter and jam to be applied to the baked toast while baking bread. When it is not possible or when it is baked earlier than expected, there is a problem that heating proceeds without being able to take out the toast immediately.

  The present invention has been made in order to solve the above-described problems, and inputs a heating chamber for heating an object to be heated, a heating means for heating the object to be heated, and a method for heating the object to be heated. Input means, power supply voltage detection means for detecting the voltage value of the power supplied to the heating means, a heating chamber temperature sensor for detecting the temperature of the heating chamber, and the temperature of the object to be heated are detected in a non-contact manner. An infrared sensor for controlling the heating means based on detection results from the input of the input means, the power supply voltage detection means, the heating chamber temperature sensor, and the infrared sensor, the control means comprising: After the heating of the object to be heated, the entire heating time is calculated based on the detection results of the power supply voltage detection means, the heating chamber temperature sensor, and the infrared sensor, and the heating time is displayed on the display unit of the input means. Display Serial is to start the heating of the heated object.

  According to the present invention, bread can be baked without being affected by the power supply voltage, the heating chamber temperature, and the temperature of the object to be heated. In addition, it is possible to provide a heating cooker that allows the user to know the heating time immediately after the start of heating.

The front perspective view of the cooking-by-heating machine concerning one example of the present invention. AA sectional drawing of FIG. The front perspective view which removed the outer frame of the heating cooker. The rear perspective view which removed the outer frame of the heating cooker. Explanatory drawing of the infrared sensor part which shows the reference | standard position which concerns on the Example of this invention. Explanatory drawing of the infrared sensor which shows the end point position which concerns on the Example of this invention. Explanatory drawing of the infrared sensor which shows the state which closed the observation window which concerns on the Example of this invention. Operation | movement explanatory drawing of the infrared sensor using FIG. 2 sectional drawing. The perspective view which put the to-be-heated object on the metal net. Operation | movement explanatory drawing of the infrared sensor which put the to-be-heated object on the metal net | network using FIG. 2 sectional drawing. Explanatory drawing explaining the heating operation of a present Example. The control block diagram explaining control of the heating cooker.

  Embodiments of the present invention will be described with reference to the drawings.

  1 to 3 show the main part of the present embodiment. FIG. 1 is a perspective view of the main body of the heating cooker as viewed from the front side, FIG. 2 is a cross-sectional view taken along the line AA in FIG. FIG. 4 is a perspective view seen from the front side with the outer frame of the main body removed, and FIG. 4 is a perspective view seen from the rear side with the outer frame of the main body removed.

  In the figure, the main body 1 of the heating cooker puts food to be heated (object to be heated) in a heating chamber 28, and cooks the food using microwaves, heat from a heater, and superheated steam.

  The door 2 is opened and closed to put food in and out of the heating chamber 28. By closing the door 2, the heating chamber 28 is hermetically sealed to prevent leakage of microwaves used when heating the food, The heater heat and superheated steam are contained to enable efficient heating.

  The handle 9 is attached to the door 2 and facilitates opening and closing of the door 2, and has a shape that can be easily grasped by a hand.

  The glass window 3 is attached to the door 2 so that the state of the food being cooked can be confirmed, and uses glass that can withstand high temperatures due to heat generated by a heater or the like.

  The input means 71 is provided on the operation panel 4 below the front surface of the door 2, and includes an operation unit 6 for inputting heating means such as microwave heating and heater heating, a heating time, and a heating temperature, and an operation unit 6. It is comprised with the display part 5 which displays the content input from 1 and the progress state of cooking.

  The outer frame 7 is a cabinet that covers the upper surface and the left and right side surfaces of the main body 1 of the heating cooker.

  The water tank 42 is a container for storing water necessary for making water vapor, and is provided on the lower front side of the main body 1 of the heating cooker, and is configured to be detachable from the front surface of the main body 1 to supply water and Effluent can be easily drained.

  The rear plate 10 forms the rear surface of the cabinet described above, and an external exhaust duct 18 is attached to the upper part of the rear plate 10, and cooling air (waste heat) after cooling the steam discharged from the food and the internal components of the main body 1 is cooled. 39 is discharged from the external exhaust port 8 of the external exhaust duct 18.

  The machine room 20 is provided in a space between the heating chamber bottom surface 28a and the bottom plate 21 of the main body 1, and a magnetron 33 for heating food on the bottom plate 21, a waveguide 47 connected to the magnetron 33, A control board 23 on which the control means 23a (see FIG. 12) is mounted, other components described later, a fan device 15 for cooling these various components, and the like are attached.

  The bottom surface 28a of the heating chamber has a concave shape in the substantially central portion, and the rotating antenna 26 is installed therein, and the microwave energy radiated from the magnetron 33 passes through the waveguide 47 and the output shaft 46a of the rotating antenna 26 penetrates. It flows into the lower surface of the rotating antenna 26 through the coupling hole 47a, and is diffused by the rotating antenna 26 and radiated into the heating chamber 28. The output shaft 46 a of the rotating antenna 26 is connected to the rotating antenna driving means 46.

  The fan device 15 includes a cooling fan attached to a cooling motor attached to the bottom plate 21. The cooling air 39 generated by the fan device 15 cools the self-heating magnetron 33, the inverter board 22, the back side weight sensor 25c, the left side weight sensor 25b, and the like in the machine room 20.

  Further, it flows between the outside of the heating chamber 28 and the outer frame 7 and between the hot air case 11a and the rear plate 10 as described above, and cools the outer frame 7 and the rear plate 10 while cooling the outer frame 7 and the rear plate 10 with the external exhaust port 8 of the external exhaust duct 18. More discharged.

  Further, a duct 16a for cooling the hot air motor 13 described later and a duct 16b for cooling the infrared unit 50 housed in an infrared case 48 described later are provided, and the cooling air 39 for cooling the infrared unit 50 is After being discharged from the opposite side of the exhaust duct 28e for exhausting exhaust heat (such as water vapor) in the heating chamber 28, it is discharged outside from the external exhaust duct 18.

  A heating chamber temperature sensor 80 (FIG. 8) for detecting the temperature of the heating chamber 28 in the atmosphere of the heating chamber 28 is provided by a thermistor on the back side of the heating chamber top surface 28c of the heating chamber 28, and the heating chamber ceiling of the heating chamber 28 is also provided. An infrared unit 50, which will be described later, is provided behind the surface 28c. The infrared unit 50 is covered with an infrared case 48 to cool the infrared unit 50. The duct 16b is formed between the hot air case 11a and the rear plate 10 by being formed in a substantially cylindrical shape. The upper end opening of the duct 16b is connected to the side surface of the infrared case 48, the lower end opening is connected to the upper surface of the hot air motor cover 17, and a part of the cooling air 39 from the fan device 15 is taken in. Yes.

  The heating chamber bottom surface 28a is provided with a plurality of weight sensors 25, for example, a left weight sensor 25b on the front left and right, a right weight sensor 25a, and a back weight sensor 25c on the rear center, on which the table plate 24 is placed. Has been.

  The table plate 24 is used for placing food, and is formed of a material having heat resistance and good microwave permeability so that it can be used for both heater heating and microwave heating.

  The range heating unit 330 (see FIG. 12) includes a magnetron 33 and an inverter circuit (not shown), and is controlled by the control unit 23a.

  The oven heating unit 230 (see FIG. 12) includes the hot air unit 11 attached to the rear portion of the heating chamber 28, and is controlled by the control unit 23a based on a detection result of a heating chamber temperature sensor 80 described later.

  The hot air unit 11 is attached to the rear part of the heating chamber 28, a hot air fan 32 that efficiently circulates the air in the heating chamber 28 is attached in the hot air unit 11, and an air passageway is provided on the heating chamber inner wall surface 28 b. The hot-air intake hole 31 and the hot-air blowing hole 30 are provided, and the hot-air fan 32 is rotated by driving of the hot-air motor 13 attached to the outside of the hot-air case 11 a and heats the air circulating in the hot-air heater 14.

  Further, the hot air unit 11 is provided with a hot air case 11a on the rear side of the heating chamber inner wall surface 28b, and the hot air heater 14 is positioned between the heating chamber inner wall surface 28b and the hot air case 11a so as to be positioned on the outer peripheral side thereof. The hot air motor 13 is attached to the rear side of the hot air case 11a, and the motor shaft is connected to the hot air fan 32 through a hole provided in the hot air case 11a.

  The hot air motor 13 rises in temperature due to heat from the heating chamber 28 and the hot air heater 14. In order to prevent this, it is surrounded by the hot air motor cover 17 and is formed in a substantially cylindrical shape. The duct 16a is positioned between the hot air case 11a and the rear plate 10, and the upper end opening of the duct 16a is formed on the lower surface of the hot air motor cover 17. The lower end opening is connected to the outlet of the fan device 15 so that a part of the cooling air 39 from the fan device 15 is taken into the hot air motor cover 17.

  The grill heating means 12 is attached to the back side of the heating chamber top surface 28c of the heating chamber 28, and is controlled by the control means 23a based on a detection result of a heating chamber temperature sensor 80 described later. The grill heating means 12 is formed in a flat shape by wrapping a heater wire around a mica plate, pressing it to the back side of the top surface of the heating chamber 28 and fixing it, and heating the top surface of the heating chamber 28 to radiate heat to the food in the heating chamber 28. Is fired.

  The steam heating means 430 includes a water vapor generating means 43 and a pump means 87, and the water vapor generating means 43 is attached to the outer surface of the heating chamber 28, with the steam outlet 44 facing the heating chamber 28.

  The pump means 87 pumps the water in the water tank 42 to the water vapor generating means 43, and is composed of a pump and a motor that drives the pump. The adjustment of the water supply amount is determined by the ON / OFF ratio of the motor.

  The heating means is a range heating means 330, an oven heating means 230, a grill heating means 12, and a steam heating means 430.

  Next, the operation of the infrared sensor 52 that detects the temperature of the object to be heated 60c in a non-contact manner provided above the heating chamber 28 will be described in detail with reference to FIGS.

  A motor 51 is attached so that the direction of the motor 51 is parallel to the rotating shaft 51a and the heating chamber inner wall surface 28b. The rotating shaft 51a rotates (drives) a cylindrical unit case 54 described later, thereby rotating the substrate 53 on which the infrared sensor 52 housed in the unit case 54 is rotated, and the direction of the lens portion 52a of the infrared sensor 52. The temperature can be detected by rotating the range from the back side of the heating chamber bottom surface 28a (the heating chamber back wall surface 28b side) to the heating chamber opening 28d. The motor 51 uses a stepping motor and is provided with a speed reduction gear. The rotation of the rotary shaft 51a can be made normal or reverse and the rotation angle can be operated as desired by the control of the control means 23a provided on the control board 23. Yes. The motor 51 is controlled to operate in accordance with cooking heating conditions.

  An infrared sensor 52 is provided with a plurality of infrared detection elements (for example, thermopiles). Here, an infrared sensor in which eight elements are aligned in a line in the vertical direction of the rotation shaft 51a is used. Therefore, it is possible to detect the temperatures of the plurality of locations at once in the left-right direction of the heating chamber bottom surface 28a, and the infrared sensor 52 extends from the back side (heating chamber back wall surface 28b side) to the front side (door 2 side) of the heating chamber 28. The temperature of the heating chamber bottom surface 28a is divided into a plurality of parts and the temperature is detected by performing rotation at a constant angle a plurality of times (the rotation of the infrared sensor 52 is stopped when the temperature is measured). Specifically, the temperature of the entire surface of the table plate 24 placed on the heating chamber bottom surface 28a is detected.

  The infrared sensor 52 is provided at substantially the center in the left-right direction of the heating chamber top surface 28c inside the virtual line extending vertically from the four sides of the table plate 24 placed on the heating chamber bottom surface 28a to the heating chamber top surface 28c. Yes.

  The field of view of the infrared sensor 52 is determined on the table plate 24 so that the detection points a and h are within a range in which the temperatures of the flange portions 24b before and after the table plate 24 are detected. The sensors on both end sides are set to a range in which the temperature of the flange portion 24b at the left end / right end of the table plate 24 is detected. By doing so, it becomes possible to accurately detect the temperature of the object to be heated 60c placed substantially at the center of the table plate 24. And the detected temperature data are input into the control means 23a, and are used for temperature management of the to-be-heated object 60c.

  Reference numeral 54 denotes a cylindrical unit case, which is provided with a window portion 54a on which the substrate 53 is disposed at the maximum diameter portion so that the lens portion 52a of the infrared sensor 52 faces. In addition, carbon is included in the material of the unit case 54 to make the characteristic of the unit case 54 a conductive material, thereby preventing the entry of external noise into the unit case 54.

  Reference numeral 55 denotes a shutter made of a metal plate. The shutter 55 closes an observation window 44a described later when the infrared sensor 52 is not used (see FIG. 7). Further, in order to prevent the temperature of the heating chamber 28 from being transmitted to the unit case 54, an air passage 55 c having a gap along the outer periphery of the unit case 54 is formed in order to flow cooling air around the outer periphery of the unit case 54. In this manner, the shutter 55 is disposed, and an opening 55a and an opening 55b are provided as inlets and outlets for allowing the cooling air 39 to flow through the air passage 55c.

  Reference numeral 56 denotes a positioning convex portion, which is provided as means for matching the detection point of the infrared sensor 52 with the reference position (detection point a in FIG. 8). Specifically, when the observation window 44a is closed by the shutter 55 so that the detection point of the infrared sensor 52 can be corrected to the detection point a (reference position), a positioning projection 56 is provided with a stopper (illustrated) on the infrared case 48. Further, the rotation of the motor 51 is further controlled in a state where the motor 51 is in contact, and the rotation shaft 51a is slipped to correct the reference position controlled by the control means 23a and the reference position detected by the infrared sensor 52.

  Reference numeral 44 denotes an arcuate observation part that protrudes and discharges inward of the heating chamber 28. The observation part 44 is provided along the rotation center of the rotating shaft 51a, the center of the cylindrical unit case 54, and the outer periphery of the unit case 54, and is bent in an arc shape. The center of the arc of the shutter 55 and the center position of the arc-shaped observation unit 44 are all the same position. 44a is an observation window provided in the observation unit 44, and the visual field range detected by the infrared sensor 52 is open. Further, in order to prevent microwave leakage from the observation window 44a during microwave heating, a standing wall (burring) 44b is provided on the outer periphery of the observation window 44a by about 2 mm.

  By projecting the observation unit 44 to the inside of the heating chamber 28, it is possible to detect a wide range of temperatures within a minimum narrow observation window opening range.

  49 is a convex part, which separates the infrared case 48 and the infrared unit 50 from the heating chamber top surface 28c. By making only the convex part 49 contact with the heating chamber top surface 28c, the grill heating means 12 or The temperature of the heating chamber top surface 28 c heated by a heater such as the hot air unit 11 is made difficult to be transmitted to the infrared unit 50.

  Next, a method for detecting the temperature of the object to be heated 60c will be described in detail.

  The control means 23a drives the motor 51 to rotate the visual field of the infrared sensor 52 from the closed state (FIG. 7) to the detection point a which is the reference position (FIG. 5).

  When detection of the temperature of the observation surface is started, temperature detection is first performed at the reference position, and temperature detection data for a plurality of detection elements is stored.

  Thereafter, the motor 51 is rotated so that the temperature of the next detection point “b” can be measured, and the infrared sensor 52 is rotated at a certain angle, for example, the end point direction (door 2 side) by about 3 degrees. After the temperature is measured, the rotational movement is performed again by 3 degrees, and the above operation is repeated until the visual field of the infrared sensor 52 faces the detection point h of the end point. In this embodiment, eight rows of infrared detection elements are rotated 14 times (3 degrees × 14 steps = 42 degrees) to detect 15 rows of temperature data. All temperature data detects temperatures at 120 locations. The moving angle is S1 (about 42 degrees).

  After the detection of the temperature of the detection point h, which is the end point position, is completed, the temperature returns to the reference position directly without returning to the reference position on the return path, so that the reference position can be quickly returned. The above-mentioned reciprocating operation is set as one cycle, and when returning to the reference position, measurement is started again and the above operation is repeated.

  The infrared sensor 52 has a plurality of (for example, eight elements) infrared sensors 52 arranged in a line so that the approximate size and outline of the heated object 60c placed on the table plate 24 can be recognized. A total of 120 (8 × 15) pieces of temperature data (see FIG. 6) are acquired in the table 24 by measuring 15 rows of temperature by moving 14 times three times.

  Next, the metal net legs 111 a of the metal net 111 shown in FIGS. 9 to 10 are placed on the square dish 113, the heated object 60 d is placed on the metal net 111, and the square dish 113 is suspended from the shelf 27. The operation for detecting the temperature of the object to be heated 60d will be described in detail.

  The control means 23a drives the motor 51 to rotate the visual field of the infrared sensor 52 from the closed state (FIG. 7) to the detection point a which is the reference position (FIG. 5).

  When detection of the temperature of the object to be heated 60d is started, temperature detection is first performed at the reference position, and temperature detection data for a plurality of detection elements is stored.

  After that, the motor 51 is rotated so that the temperature of the next detection point can be measured, and the infrared sensor 52 is rotated by a predetermined angle, for example, the end point direction (door 2 side) by 3 degrees, and then the temperature of the observation surface is measured. Then, the rotation movement is performed again 3 times, and the above operation is repeated until the field of view of the infrared sensor 52 faces the detection point K of the end point. In this embodiment, eight rows of infrared detection elements are rotated 16 times (3 degrees × 16 steps = 48 degrees) to detect 17 rows of temperature data. All temperature data detects 136 temperatures. The moving angle is S2 (about 48 degrees). That is, more temperature data for two rows is acquired than the movement angle of the infrared sensor 52 than when the temperature of the heated object 60c shown in FIG. 8 is detected.

  After the detection of the temperature of the detection point K, which is the end point position, is completed by the infrared sensor 52, in the return path, the temperature returns to the reference position without returning to the reference position without detecting the temperature. The above-mentioned reciprocating operation is set as one cycle, and when returning to the reference position, measurement is started again and the above operation is repeated.

  Based on the above structure, operation | movement is demonstrated to an example in the case of baking bread using FIGS. 9-12.

  The input means 71 is set to bake bread and make toast. The control unit 23 a controls the infrared unit 50 based on the set menu heating condition, and controls the heating unit based on the detection results of the infrared unit 50, the heating chamber temperature sensor 80, and the weight sensor 25.

  When the toast is set by the input means 71, the control means 23a recognizes the object to be heated as the object to be heated 60d, and the installation state of the object to be heated 60d is that the metal net 111 is placed on the square dish 113, and the square dish 113 is placed on the shelf 27, and it is recognized that the object to be heated 60 d is placed on the metal net 111.

  The heating process for making toast consists of three processes of heating processes K0, K1, and K2. The heating process K0 calculates the respective heating times of the heating process K1 and the heating process K2, and therefore the heating chamber temperature sensor 80 is used to calculate the heating chamber. 28, the temperature of the object 60d to be heated by the infrared sensor 52, the voltage value of the power source supplied to the main body 1 by the power source voltage detection means 29 and supplied to the various heating means, and the heating time Tk1 from the detected result. This is a step of calculating the heating time Tk2. A current value may be detected instead of the voltage value.

  Both the heating step K1 and the heating step K2 are steps for heating the bread (the object to be heated 60d), and the heating mode for heating is grill heating using the grill heating means 12.

  When the heating time Tk1 of the heating process K1 ends, the heating flow of the heated object 60d sounds a notification sound to urge the user to turn the heated object 60d upside down. The heating process K2 is started by starting the heating. After the notification sound for prompting turning is sounded, the supply of electric power to the grill heating means 12 is stopped, and the supply of electric power to the grill heating means 12 is started when the heating step K2 is started. The heating time Tk2 of the heating process K2 ends and the heating ends.

  Next, heating control will be described in detail along the flow of the heating process.

  The heating start is started by inputting the heating start from the input means 71. When started, the process proceeds to the heating process K0 which is the first process.

  In the heating step K0, the heating target 60d is not heated, and the heating time Tk (Tk1, Tk2) is calculated from the detection values detected using the sensors.

  The heating time Tk is determined by the initial temperature before the heating of the heating chamber 28, the initial temperature before the heating of the article 60d to be heated, and the voltage value of the power source supplied to the grill heating means 12.

  The initial temperature of the heating chamber 28 is detected by the heating chamber temperature sensor 80, the initial temperature of the object 60 d to be heated is detected by the infrared sensor 52, and the voltage value of the power supplied to the main body 1 is detected by the power supply voltage detection means 29. Perform detection. And each heating time Tk1 and heating time Tk2 of the heating process K1 and the heating process K2 are calculated.

  The heating time Tk is provided with a heating time calculation formula corresponding to the detected initial temperature of the heating chamber 28, and the heating process K1 and the heating process are determined from the initial temperature of the heating chamber 28 and the voltage value of the power source supplied to the main body 1. The respective heating times Tk1 and Tk2 of K2 are obtained, and this total time becomes the heating time Tk.

  However, the heating time calculation formula is corrected with a correction value corresponding to the initial temperature of the object to be heated 60d and a finish input value for adjusting the heating state provided in the input means 71.

  The correction value according to the initial temperature of the object to be heated 60d is calculated from the initial temperature detected by the temperature correction coefficient calculation formula provided according to the temperature zone corresponding to the initial temperature of the object to be heated 60d, and the finished input is The baking is adjusted according to the thickness of the bread and the type of bread (bread with a lot of butter, bread with raisins, etc.).

  Next, the temperature correction coefficient calculation formula will be specifically described. Depending on the initial temperature of the object to be heated 60d (storage temperature of the object to be heated 60d), the freezing temperature range stored in the freezer, the refrigerated temperature range stored in the refrigerator, the normal temperature stored at room temperature Three types of temperature zones are provided.

  The reason why the temperature correction coefficient calculation formula is divided into three temperature zones is as follows. When toasting bread, it has been confirmed in advance that it is sufficient if the initial temperature of the object to be heated 60d can be divided into two types, a freezing temperature zone and a refrigerated to normal temperature zone. .

  However, it has also been confirmed that there is a large difference in the heating time required when baking the bread with the initial temperature of the object to be heated 60d being frozen and when baking the bread with the temperature range from refrigerated to room temperature. .

  When the initial temperature of the object to be heated 60d is a temperature close to the boundary of two temperature zones, when the actual temperature and the temperature zone for calculating the correction value are erroneously determined by the detection error of the infrared sensor 52, for example, When the initial temperature is in the freezing temperature range and the detection temperature is judged to be normal temperature from refrigeration, heating is insufficient, and the initial temperature is in the temperature range from refrigeration to normal temperature. If it is determined that it is frozen and heated, there will be a problem that the bread will be overheated and the bread will be burnt.

  The error described above is different from the detection error of the infrared sensor 52 and the temperature of the surface of the bread and the internal temperature when it takes time to place the bread to be heated 60d in the heating chamber 28 and start heating. This is an error caused by the occurrence.

  Therefore, even when the above-described error occurs, the temperature range for obtaining a correction value according to the initial temperature of the object to be heated 60d so that the error can be absorbed and heated is divided into three types: frozen, refrigerated, and normal temperature. When detecting the temperature of bread that is frozen, even if the detection error fluctuates to the maximum, it remains in the refrigerated temperature zone, and when detecting the temperature of bread that is in the normal temperature range, the detection error is This refrigeration temperature range is provided so that it stays in the refrigeration temperature range even when it is swung to the maximum.

  Further, by calculating the correction value from the temperature correction coefficient calculation formula provided according to the detected initial temperature of the object to be heated 60d and the temperature band corresponding to the detected initial temperature, for example, close to freezing even in the same temperature band By determining that it is a refrigeration zone or a freezing zone close to room temperature, an error occurs in the detected temperature that occurs when the initial temperature of the object to be heated 60d is close to the boundary of each temperature range, and it is erroneously determined as an adjacent temperature zone Even if it does, it is possible to bake bread.

  However, when the initial temperature of the heating chamber 28 detected by the heating chamber temperature sensor 80 is high, the infrared sensor 52 cannot detect the temperature of the heated object 60d. Therefore, when the temperature of the heating chamber 28 is higher than a specific temperature, a display for prompting the user to input the stored state of the object to be heated 60d is displayed on the display unit 5, and the storage state of the bread is shown to the user from the input means 71. By receiving the input, the bread can be heated even when the infrared sensor 52 cannot detect it.

  Since the user cannot measure the temperature of the heated bread for the content that prompts the user to input the storage state of the heated object 60d, the user can easily determine and input the temperature. To make it easy to enter the storage status of the bread, for example, whether it was stored in a freezer or refrigerator or at room temperature, the input can be made in either a freezing temperature range or a temperature range from refrigeration to normal temperature. I am in one. Each temperature correction coefficient is provided as a specific value.

  The reason why the input is selected is that the initial temperature of the object to be heated 60d is not detected by the sensor, so that there is no detection error of the initial temperature of the object to be heated 60d. Or, it is an alternative in the temperature range from refrigerated to room temperature.

  For heating the object 60d, the heating time Tk1 and Tk2 of the heating process K1 and the heating process K2 are calculated in the first heating process K0, and the heating time t (Tk1 + Tk2) of the whole (heating process K1 + heating process K2) is calculated. Then, the entire heating time t is displayed on the display unit 5, and the process proceeds to the next heating step.

  The user can grasp the time when the heating is completed by displaying the entire heating time t on the display unit 5, and the user can take out the object 60d to be heated from the heating chamber 28 immediately after the heating. After the heating, the object to be heated 60d is not left in the heating chamber 28 having a high temperature after heating.

  When proceeding to the next heating step K1, the surface of the object to be heated 60d is baked on the surface of the object to be heated 60d by the grill heating means 12 provided on the top surface 28c of the heating chamber, the displayed time is subtracted, and the heating time Tk1 has elapsed. Thereafter, the subtraction of the displayed time is stopped, the energization to the grill heating means 12 is stopped, and a notification sound of turning over the heated object 60d is notified. The user opens the door 2, takes out the square plate 113 on the door 2, turns over the object 60 d to be heated, hangs the square plate 113 on the shelf 27 again, closes the door 2, and starts heating from the input means 71. By performing the input, the process proceeds to the heating process K2, which is the next process.

  When the heating process K2 is started, the subtraction of the displayed time is resumed, the other surface of the object to be heated 60d is baked, and the heating ends when the displayed time becomes zero after the heating time Tk2 has elapsed.

  In the heating of the present embodiment, the metal net 111 provided with the metal net legs 111a and the square dish 113 are used for placing the object to be heated 60d, and the square dish 113 is suspended from the shelf 27. A shelf 27 is provided at a high position in the heating chamber 28, a flat metal square net without the metal mesh leg 111a is suspended on the shelf 27, and an object to be heated 60d is placed on the flat metal square net and heated. May be. Further, instead of the metal square net, a square dish 113 may be suspended and the object to be heated 60d may be placed on the square dish 113 and heated. It suffices if the heated object 60d can be brought close to the grill heating means 12.

  When the object to be heated 60d is brought close to the grill heating means 12, the entire temperature of the object to be heated 60d cannot be detected even if the infrared sensor 52 is moved. However, since it is only necessary to detect the initial temperature of the object to be heated 60d, the entire temperature of the object to be heated 60d need not be detected.

  This makes it possible to bake bread without being affected by the power supply voltage, the heating chamber temperature, and the temperature of the object to be heated. Further, the user can know the heating time immediately after the start of heating.

  DESCRIPTION OF SYMBOLS 1 ... Main body, 12 ... Grill heating means, 22 ... Inverter board | substrate, 23a ... Control means, 28 ... Heating chamber, 29 ... Power supply voltage detection means, 51 ... Motor (Driving means), 52 ... infrared sensor, 60d ... object to be heated, 71 ... input means, 80 ... heating chamber temperature sensor, 113 ... square plate, 111 ... metal net, 230 ... Oven heating means, 330 ... Range heating means, 430 ... Steam heating means

Claims (4)

A heating chamber for heating an object to be heated;
Heating means for heating the object to be heated;
Input means for inputting a heating method of the object to be heated;
Power supply voltage detection means for detecting the voltage value of the power supplied to the heating means;
A heating chamber temperature sensor for detecting the temperature of the heating chamber;
An infrared sensor for detecting the temperature of the object to be heated;
Control means for controlling the heating means based on detection results of the input of the input means, the power supply voltage detection means, the heating chamber temperature sensor, and the infrared sensor;
The control means calculates an overall heating time based on detection results of the power supply voltage detection means, the heating chamber temperature sensor, and the infrared sensor, and displays the heating time on the display unit of the input means. Characterized by a cooking device. The control means includes
A display for prompting the cook to input the initial temperature of the object to be heated as a storage state of the object to be heated is displayed on the input unit.
The cooking device according to claim 1. When the cooker inputs from the input means as the storage state of the object to be heated, the input is selected from a temperature range of freezing or a temperature range from refrigerated to room temperature,
The cooking device according to claim 2. The control means includes
When the initial temperature of the object to be heated is detected by the infrared sensor, the detected temperature is divided into three temperature zones: freezing, refrigeration, and room temperature,
The cooking device according to claim 1.

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